2016 11 08 11.06.47

Argyll Quails with Stag's Breath Stuffing

A tasty starter or snack with brown bread or toast

Ingredients
4 quails
1 tsp salt
½ tsp ground black pepper
4 slices streaky bacon
2 oz butter, melted

Stuffing
1 oz fresh brown breadcrumbs
1 small onion, finely chopped
1 tbsp STAG'S BREATH LIQUEUR
¼ tsp dried rosemary
¼ tsp dried basil

Method
Preheat oven to 425F, 210c. Combine all the stuffing ingredients, mixing well. Rub each quail inside and out with salt and pepper. Spoon the stuffing into each cavity and truss well. Wrap bacon slice around each bird. Place quails in medium sized baking tray and pour over melted butter. Roast for 40 - 45 minutes or until tender and the juices run clear when pierced with the point of a sharp knife. Serve with thin brown gravy, to which the cooking juices have been added, and roast potatoes.

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angel

beesmall

Meikles of Scotland Ltd, Station Road, Newtonmore, Highland Region, PH20 1AR.

t: 01540 673733 | e: information@stagsbreath.co.uk | VAT no. 481 6241 48